Ensure® Availability Update

Recent shortages across the nutritional supplement drink category have caused stress and inconvenience for many Canadians. We apologize for the impact this has had. Product supply is being restocked and Ensure® should now be available more consistently. To support Canadians who rely on these products for their nutritional needs, we encourage you to consider others in a similar situation and avoid stockpiling. We appreciate your patience and loyalty.

Adding sprinkles to moist red velvet cupcakes made with Ensure®

Red Velvet Cupcakes Recipe

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Rating

  • Image of Stephanie Jamain, a registered dietician at Abbott Nutrition

  • All the flavour and colour of a classic red velvet cupcake without the food colouring. The addition of the ricotta cheese to the frosting brings down the sweetness and adds a touch more protein. Try this recipe, you will be pleasantly surprised!

    Stephanie Jamain, RD, Dietitian at Abbott Nutrition

  • This

    Vegetarian

    Respects a lacto-ovo-vegetarian diet

  • This recipe takes this much time to prepare Ready in 45 minutes
  • This recipe makes several servings or portions Makes 20 cupcakes

INGREDIENTS

For the cupcakes:
  • 1 bottle (235 mL) Vanilla Ensure® Regular
  • 500 mL (2 cups) all-purpose flour
  • 15 mL (1 Tbsp) natural or pure cocoa powder*
  • 7 mL (1 ½ tsp) baking powder
  • 5 mL (1 tsp) salt
  • 125 mL (½ cup) butter, softened
  • 250 mL (1 cup) granulated sugar
  • 2 eggs
  • 60 mL (¼ cup) beet juice
  • 5 mL (1 tsp) vanilla extract
  • 15 mL (1 Tbsp) lemon juice

* Use pure or natural cocoa powder; avoid dutch processed cocoa powder for this recipe as it may affect the final colour.

For the frosting:
  • 80 mL (⅓ cup) butter, softened
  • 500 mL (2 cups) icing sugar
  • 125 g (½ cup) part-skim ricotta cheese
  • 15 mL (1 Tbsp) vanilla extract

How to make

  • Preheat oven to 180°C (350°F). Line muffin pans with 20 paper baking cups.
  • In a medium bowl, combine flour, cocoa powder, baking powder, and salt.
  • In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Mix in eggs, Ensure® Regular, beet juice, vanilla, and lemon juice. The batter will be very lumpy and may start to separate at this point – don’t worry, it gets smooth again once flour mixture is incorporated!
  • Stir flour mixture into batter until just blended.
  • Spoon batter into the prepared cups, dividing evenly. Bake for 20 to
    25 minutes.
  • While cupcakes are baking, prepare frosting by beating together butter, ricotta cheese, and vanilla.
  • Slowly add icing sugar, approximately 125 mL (½ cup) at a time, until desired consistency is obtained.
  • Let cupcakes cool in the pan set over a wire rack before frosting.

Nutrition facts

Serving size: 1 cupcake with icing
  • Calories
  • 230
  • Fat
  • 10 g
  • Sodium
  • 160 mg
  • Carbohydrate
  • 33 g
  • Dietary fibre
  • 0 g
  • Protein
  • 4 g
  • Here are some cooking tips to take your recipe to the next level

  • Tips

  • Beet juice can be replaced with 30 mL (2 Tbsp) red food colouring.

    No lemon juice? Use an equivalent amount of white vinegar.

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* From a survey of 1,038 independent-living adults aged 50+ who added 1 serving of Ensure® Protein Max 30 g per day for at least 5 days over a 2-week period, compared to control group (p<0.0001).

Canadian formulation is similar to the one used in the survey. Applies to Chocolate and Vanilla flavours.

† Compared to one serving (235 mL) of Ensure® Regular.
‡ Per 330-mL serving.

§ Brand of oral nutritional supplements.

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